Pea and Mint Soup
A vibrant, silky, and refreshing soup that captures the essence of spring in every spoonful.
Ingredients
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely chopped
- •2 cloves garlic, minced
- •5 cups frozen peas (approx. 600g), thawed
- •4 cups vegetable broth
- •1/2 cup fresh mint leaves, packed
- •1/4 cup fresh parsley leaves
- •1 tablespoon fresh lemon juice
- •Salt and freshly cracked black pepper to taste
- •Optional garnish: a drizzle of olive oil and extra mint leaves
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until soft and translucent.
- 2
Add the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
- 3
Pour in the vegetable broth and bring the mixture to a gentle boil.
- 4
Add the thawed peas to the pot, reduce heat to a simmer, and cook for 5 minutes until the peas are tender and bright green.
- 5
Remove the pot from the heat and stir in the fresh mint and parsley.
- 6
Using an immersion blender, carefully blend the soup until completely smooth and creamy. If you prefer a thinner consistency, add a splash more broth or water.
- 7
Stir in the lemon juice and season generously with salt and pepper to taste.
- 8
Serve immediately, garnished with a swirl of olive oil and a few fresh mint leaves.
💡 Chef tips
- For an even silkier texture, pass the blended soup through a fine-mesh sieve before serving.
- This soup stores well in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop to maintain the vibrant green color.
- If you want a richer mouthfeel without adding dairy, blend in half an avocado with the peas.
✅ How it should turn out
The finished soup should be a brilliant, vivid green with a velvety texture and a bright, herbaceous flavor profile that is both cooling and comforting.